Spinach and Artichoke Goat Cheese Dip Recipe

Introduction

This spinach and artichoke goat cheese dip is a creamy, flavorful appetizer perfect for any gathering. Packed with tender spinach, tangy artichokes, and rich goat cheese, it’s sure to be a crowd-pleaser.

Ingredients

• 5 oz fresh spinach
• 14 oz can of artichoke hearts (drained and chopped)
• 8 oz cream cheese (softened)
• 4 oz goat cheese (softened)
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella cheese, plus more for topping
• 1-2 cloves garlic (diced)
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Preheat your oven to 375˚F. Prepare a large bowl filled with ice and cold water, and set it aside.
2. Step 2: Bring a large pot of salted water to a boil over high heat. Add the spinach and cook for 30 seconds to 1 minute until wilted. Use a slotted spoon to transfer the spinach to the ice water to stop the cooking. Once cooled, remove and squeeze out any excess water. Place the spinach in a large mixing bowl.
3. Step 3: Add the chopped artichoke hearts, cream cheese, goat cheese, parmesan, mozzarella, diced garlic, salt, and pepper to the spinach. Mash and mix everything together thoroughly with a fork until well combined.
4. Step 4: Transfer the mixture to a baking dish. Bake for 25 minutes, then sprinkle extra mozzarella on top (about 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve warm with chips, crackers, or toasted French bread.

Tips & Variations

• For extra richness, add a splash of heavy cream to the mixture before baking.
• Use frozen spinach if fresh is unavailable; thaw and squeeze out excess moisture before using.
• Try substituting goat cheese with feta for a sharper tang.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350˚F until warm and bubbly, or microwave in short intervals, stirring in between to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip a day in advance and keep it refrigerated. Bake it fresh before serving to maintain the best texture and flavor.

What can I serve with spinach and artichoke goat cheese dip?

This dip pairs well with pita chips, tortilla chips, crackers, sliced baguette, or fresh vegetable sticks like carrots and celery.

Spinach and Artichoke Goat Cheese Dip Recipe

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★★★★★

5 from 132 reviews

This creamy and flavorful spinach and artichoke goat cheese dip combines fresh spinach, tender artichoke hearts, and a blend of cheeses including goat cheese, cream cheese, Parmesan, and mozzarella. Baked to bubbly perfection, it’s an ideal appetizer served warm with chips, crackers, or toasted bread.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 5 oz fresh spinach
• 14 oz can of artichoke hearts (drained and chopped)
• 1–2 cloves garlic (diced)

Cheeses

• 8 oz cream cheese (softened)
• 4 oz goat cheese (softened)
• 1/4 cup Parmesan cheese
• 1/4 cup mozzarella cheese + more for topping (approx. 1/8 cup)

Seasoning

• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat and Prepare Ice Bath: Preheat your oven to 375˚F (190˚C). Fill a large bowl with ice and cold water and set aside; this will be used to cool the spinach after blanching.
2. Blanch Spinach: Bring a large pot of salted water to a boil over high heat. Add the fresh spinach to the boiling water and cook for 30 seconds to 1 minute until wilted. Using a slotted spoon, transfer the spinach to the ice water bath to stop the cooking process and preserve color.
3. Drain and Squeeze Spinach: Once cooled, remove the spinach from the ice water and firmly squeeze out any excess moisture. Add the drained spinach to a large mixing bowl.
4. Combine Ingredients: To the bowl with spinach, add the chopped artichoke hearts, softened cream cheese, softened goat cheese, Parmesan cheese, mozzarella cheese, diced garlic, salt, and pepper. Mash and mix everything together thoroughly with a fork to create a uniform dip.
5. Assemble and Bake: Transfer the spinach and artichoke mixture into a baking dish, spreading evenly. Bake in the preheated oven for 25 minutes. Then, sprinkle additional mozzarella cheese (about 1/8 cup) on top and bake for another 5 minutes until the top is bubbly and golden brown.
6. Serve: Remove from the oven and serve the dip immediately while warm, accompanied by chips, crackers, or toasted French bread as desired.

Notes

• For best results, use fresh spinach but frozen spinach can be used if well-drained.
• You can substitute goat cheese with cream cheese for a milder flavor.
• The dip can be prepared ahead of time and baked just before serving.
• Serve with a variety of dippers such as pita chips, breadsticks, or vegetable crudités for a different twist.
• Leftovers can be refrigerated and reheated in the oven at 350˚F until warm.

Keywords: spinach artichoke dip, goat cheese dip, baked appetizer, creamy dip, party dip, spinach artichoke goat cheese